Vanilla Bean Lemon Curd

The Tall Boy really enjoys eating breakfast casseroles on the weekends, so I decided to make one using egg whites…which left me with quite a few unused yolks. Instead of tossing ’em, I decided to make some lemon curd. I’ve wanted to make my own lemon curd forever, and I decided this was the perfect opportunity.

I mixed this up this batch in under 10 minutes – it was so easy! Did you know lemon curd takes only a few ingredients – most of which you already have around your kitchen? And you can certainly leave out the vanilla bean, but given the opportunity, I’ll add vanilla to anything.

I love smearing lemon curd on just about everything: scones, toast, muffins…or stuffing it inside some Lemon-Vanilla Dream Bars.

Now that I know how easy it is to make my own, you’d better believe I’ll be making this often! Especially to balance out all of the “healthy eating” I’m doing eating egg-white casseroles.

🙂

Hey, I can’t waste good egg yolks.

If you love lemon as much as I do, promise me you’ll give this a try! And make sure to stop back by tomorrow for another light, lemon recipe.

I haven’t made lemon curd in forever! What a great idea to not throw away the yolks…I’d totally do that! Im pinning this recipe so I won’t waste perfectly good yolks ever again!Meghan @ The Tasty Fork recently posted..Portobello Sandwiches with Roasted Red Pepper Sauce

Between pictures of those dream bars, the flecks of vanilla beans studding this gorgeous curd, or the fact that it’s homemade lemon curd, I am in a lemon coma right now. My brain is currently exploding with all of the delightful lemon possibilities. I. Want.Hayley @ The Domestic Rebel recently posted..Cake Batter Cookie Dough Brownie Bombs

To doe for Lemon Curd! I have never seen vanilla beans in it before. This looks so good and I wish I had seen this before I made my lemon curd today! Yum-o!!!Chandra@The Plaid and Paisley Kitchen recently posted..Trix Cereal Marshmallow Treats

I made this curd last weekend, mixed it with some cream cheese and spread it over an angle food cake. The end result was amazing. All of my guests loved it. I absolutely love this lemon curd. Thanks for the recipe

At the Bridal Show last Sunday, I made several kinds of cakes, for samples. One was a Lemon Cake, with a Lemon Curd Filling, and a Lemon French Buttercream Frosting. It is always a big hit with brides, as well as the other vendors, who gobble down our cake samples. I have to make more samples so we have enough for everyone. This year I took about 1000 servings.

To make the Lemon Cake even more scrumptious, make a simple syrup, and add fresh lemon juice to it. Using a squirt bottler, squirt this slightly warmed mixture over the cake layers, quite liberally. (When I was the Pastry Chef, at the local Ramada Inn, this was one of our most popular desserts.)

For the Lemon Buttercream – In a mixer bowl cream 2 sticks of butter (1 c.) with 1/2 c. of hi ratio shortening (like Sweetex) or Crisco shortening. When it is soft and fluffy, add 2 T. light corn syrup, and lemon extract (to taste – start with 1 t.). When that is all combined, add 2 c. 10X sugar (I use Domino 10X Confectionary Sugar, versus a generic 6X sugar). Whip the heck out of this till it is all combined, and has increased a little in volume. Lastly, add 2 egg whites, one at a time. If you are opposed to using raw egg whites, use pasteurized egg whites, from the store. (Or, warm up 2 egg whites, in a bowl over low simmering water in a saucepan, until the whites are above 140 degrees. Stir and test them constantly, so they don’t cook and solidify.) The entire texture of the frosting will change when the whites are added. Whip for about 1 minute, no longer.

After frosting the filled cake, pipe a top and bottom border. I pipe on 12 rosettes, evenly spaced around the top edge of the cake, indicating where the cake should be sliced, for serving. I top each rosette with a long piece of candied lemon peel, tied into a knot.

Hi Eva. I am definitely NOT a canning expert, so I don’t know for sure about the safety of canning this. I did find this link: http://nchfp.uga.edu/how/can_02/lemon_curd.html – a slightly different version, but it does appear canning is an option. Sorry I’m not more help!

[…] Briana has it the worst, so the two of us have been cooped up on the couch for the last few days. Usually on wednesday’s I join the WIAW party over at Peas and Crayons and share my eats but today I’m simply going to share this recipe and get back to the couch. This is a very simple dessert to make. The lemon curd could be made days ahead and you can find the recipe for it at Kitchen Meets Girl. […]